Quick Irish Stew
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Quick Irish Stew

Quick Irish Stew

with Herb Garlic Crostini

A hearty twist on a classic potato and beef stew with all its traditional veggie friends. We've swapped in ground beef for a meal that will be on the table in less than 40 min. Don't forget to wipe the bowl clean with the garlic toast!

Easy Clean-up
Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Beef

113 g


360 g

Red Potato

2 tbsp

All-Purpose Flour

(Contains Wheat)

6 g


14 g

Parsley and Thyme

2 unit

Beef Broth Concentrate

2 unit

Sub Roll

(Contains Gluten)

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2.33 tbsp


½ tsp

Salt and Pepper*


Nutrition Values

Calories860 kcal
Fat41 g
Saturated Fat13 g
Carbohydrate87 g
Sugar7 g
Dietary Fiber7 g
Protein38 g
Cholesterol90 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Large Bowl
Large Pot
Slotted Spoon
Measuring Cups
Silicone Brush


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into quarters. Toss potatoes with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

Prep and cook beef

While potatoes roast, strip 1 tbsp thyme leaves (dbl for 4ppl) off stems. Roughly chop parsley. Peel, then mince or grate garlic. Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer beef to a large bowl. Discard any remaining beef fat left in the pot.

Cook mirepoix

Reduce heat to medium, then add 1 tbsp butter (dbl for 4ppl), mirepoix, thyme and half the garlic to the same pot. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Add beef and any juices from the bowl. Sprinkle with flour. Cook, stirring often, until flour coats veggies and beef, 1-2 min.

Cook stew

Add broth concentrates, 1/2 tbsp soy sauce and 1 1/2 cups water (dbl all for 4 ppl) to the pot. Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium- low. Cook, stirring occasionally, until stew thickens slightly and veggies are tender, 10-12 min.

Make garlic crostini

While stew cooks, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Cut each roll in half lengthwise. Halve rolls. Arrange on another baking sheet, cut-side up and brush with garlic oil. Toast in the top of the oven, until lightly golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Add roasted potatoes to the stew and stir to combine. Divide stew between bowls. Serve with garlic crostini alongside. Sprinkle parsley over both the stew and garlic crostini.

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